Crock Pot Chicken Enchilada Soup (and Instant Pot)

Everything you love about chicken enchiladas… in one big bowl!

This recipe is a twist on the classic chicken enchilada recipe but is modified by adding some black beans, corn, and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dollop of sour cream. Avocado would also be awesome. This was very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.

This recipe can also be ecreated in the Instant Pot. It’s also considered freezer friendly, which makes it a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Recipe Notes

NUTRITION INFORMATION

Calories: 368

Total Fat: 12g

Saturated Fat: g

Cholesterol: 58mg

Sodium: 821mg

Carbohydrates: 28g

Fiber: 8.5g

Sugar: 6g

Protein: 31g

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Hey there! I’m Rachel.

Whether you’d like to work on Work-Life Balance, Fitness, Nutrition, Mindset, or Goal Setting, I help busy women take back control of their health through simple lifestyle changes!